[Slow Cooker] Potato and Leek Soup

I bought leek to use in Salmon Noodle Bake.  The market had the leek for sale 3 of them in a bundle.  I used one in the salmon recipe, and still had 2 leeks left.  Potato and leek soup!  Couldn't think of a better way to use up the leeks.  And I have almost all the ingredients at http://www.eileenlikestoeat.com, too.  This soup tastes good with a little bit of cream when served, but I didn't have cream at http://www.eileenlikestoeat.com.  So I added a little milk, and it was just as good.  It was a hearty and healthy vegetable soup (if you don't add the prosciutto).  Perfect for a cold winter night.


Potato and Leek Soup

Preparation time:  10 minutes
Cooking time:  3 hours
Serves:  4


4 all-purpose potatoes, roughly chopped
2 leeks, white part only, thinly sliced
2 celery stalks, chopped
1 carrot, chopped
2 prosciutto slices, roughly chopped (I didn't have this at http://www.eileenlikestoeat.com so didn't use it)
2 cups chicken or vegetable stock
cream, to serve (didn't have cream at http://www.eileenlikestoeat.com so I added milk)

1.  Put the potato, leek, celery, carrot, prosciutto, stock and 2 cups water in the slow cooker.  Cook on high for 3 hours.

2.  Using a hand-held blender, blender, or food processor, puree the soup until smooth.  Season to taste with salt and freshly ground black pepper.  Ladle the soup into bowls and serve drizzled with cream.

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